Vermont Maple Walnut Granola: A tasty snack or topping for breakfast

Margot Harris for the Jersey JournalUse the granola to top yogurt for a tasty breakfast or snack, or just much on a handful as is.

When the heat rises, my cravings for my morning egg breakfast sandwich disappear. The meal that is my winter staple seems too heavy to even stomach. So, generally in the summer I turn to something cool and creamy topped with a crunchy bite—thick Greek yogurt with granola.

I go through so much Greek yogurt that I should buy a cow and start producing my own, but unfortunately there is no space in my tiny apartment for a Holstein. However, I have found that I can make a delicious granola to top my yogurt with so that I don’t have to spend a fortune on pre-packaged brands.

I’ve tried various combinations of nuts, sweeteners, and dried fruit, but this is by far one of my favorite recipes. The spices combine perfectly with the meaty walnuts and tart cranberries. And of course, dear to my heart having grown up in Vermont, maple syrup will always be my all-time staple for adding sweetness.

Margot Harris for the Jersey JournalStore in an air-tight container. Best used within 3 weeks.

Vermont Maple Walnut GranolaYield: Approximately 5 cups

3 cups old-fashioned rolled oats

1 cup walnuts, chopped

4 Tbsp unsalted butter, but into pieces

1/3 cup grade B maple syrup

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground cardamom

½ tsp salt

1 cup dried cranberries, chopped

Preheat oven to 300˚F. In a large bowl, combine oats and walnuts.

In a small saucepan over medium heat, combine butter, maple syrup, spices and salt. Cook, stirring occasionally, until butter melts. Remove from heat and pour into bowl with oats. Toss until oats and nuts are completely coated. Transfer mixture to a parchment-lined baking sheet and spread into an even layer.

Bake until oats are lightly golden, about 30 minutes, making sure to stir every 10 minutes to prevent burning. Let cool completely on sheet then stir in dried cranberries. Store in an airtight container at room temperature, up to 3 weeks.